Tropical acid! Imagine all of the fruit components of a scroggin (no chocolate/no nuts); dried apple, pineapple, a bit of paw paw and some sharp apricot. Then throw in some electric acidity, not sour acid. The yummy, saliva inducing acid. Literally impossible to drink a bottle in more than 20 minutes(by yourself) excepting some sort of epic tantric mind control.

Who would have thought that combining riesling and vermentino would give you flavours of Hubba Bubba? Well you and us now I suppose. The  palate is grippy acid combined with pure lemon icy pole. Best enjoyed with a summer citrus salad with fennel and avocado.

Racy acid underlines an intriguing but super approachable palate of rose hip, creamy soda and toffee apple, partnered with a beautiful bronze hue. A really bloody wonderful wine; idiosyncratic but not in the extreme, tasty, organic, and made with thought and care. Best enjoyed with a caramel sundae or spanish anchovies.

Aromatics of new season apricots and honeysuckle and a palate of lightly roasted almonds, baked apples and cinnamon, with a belt of lovely tannin and acid. Best enjoyed with wiener schnitzel with a splash of fresh lemon and accompanied by a finely made, smooth but not too buttery mash potato.